2. Cream butter/marg and sugar, add vanilla and egg yolks and beat until light and fluffy. Add the poppy seed mush and the baking powder. Mix, and add enough milk to obtain a dropping consistency. Whisk the egg whites until standing in firm peaks and fold into the mixture. Pour into the prepared tin, smooth the top, and bake for 45 minutes to 1 hour.

3. Check that the cake is completely done: stick a cake tester in in a few places! It has a tendency to be a bit sticky in the middle. When convinced, take it out of the oven and cool for 3 minutes in the tin, then carefully turn the cake out of the tin and cool on a wire rack.